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( Gyu Sung Cho ),( Sabrina Krauß ),( Melanie Huch ),( Maret Du Toit ),( Charles M. A. P. Franz ) 한국미생물 · 생명공학회 2011 Journal of microbiology and biotechnology Vol.21 No.12
A quantitative, real-time PCR method was developed to enumerate Lactobacillus plantarum IWBT B 188 during the malolactic fermentation (MLF) in Grauburgunder wine. The qRT-PCR was strain-specific, as it was based on primers targeting a plasmid DNA sequence, or it was L. plantarum-specific, as it targeted a chromosomally located plantaricin gene sequence. Two 50 l wine fermentations were prepared. One was inoculated with 15 g/hl Saccharomyces cerevisiae, followed by L. plantarum IWBT B 188 at 3.6 × 106 CFU/ml, whereas the other was not inoculated (control). Viable cell counts were performed for up to 25 days on MRS agar, and the same cells were enumerated by qRT-PCR with both the plasmid or chromosomally encoded gene primers. The L. plantarum strain survived under the harsh conditions in the wine fermentation at levels above 105/ml for approx. 10 days, after which cell numbers decreased to levels of 103 CFU/ml at day 25, and to below the detection limit after day 25. In the control, no lactic acid bacteria could be detected throughout the fermentation, with the exception of two sampling points where ca. 1 × 102 CFU/ml was detected. The minimum detection level for quantitative PCR in this study was 1 × 102 to 1 × 103 CFU/ml. The qRT-PCR results determined generally overestimated the plate count results by about 1 log unit, probably as a result of the presence of DNA from dead cells. Overall, qRT-PCR appeared to be well suited for specifically enumerating Lactobacillus plantarum starter cultures in the MLF in wine.
조규성,Anja König,Stephanie Seifert,Alexander Hanak,Alexander Roth,Melanie Huch,Achim Bub,Bernhard Watzl,Charles M.A.P. Franz 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.6
The effect of cloudy apple juice on fecal microbiota of type 2 diabetics was studied. Five volunteers consumed apple juice while 5 control volunteers received an isocaloric control beverage daily for 4 weeks. DGGE profile analysis showed high diversity between volunteers that did not change over the intervention period using primers for Firmicutes, Bacteroidetes, bifidobacteria, enterococci, and enterobacteria. An exception was observed using lactobacilli primers, perhaps as the result of the dietary influence. Consumption of apple juice was not correlated with changes in DGGE profiles. Quantitative PCR was used to investigate the effect of apple juice on bacterial counts in different subgroups. Apple juice did not lead to significantly (p>0.05) different numbers of total bacteria, enterobacteria, bifidobacteria, lactobacilli, or Bacteroidetes, but caused a significant (p<0.05) decrease in numbers of enterococci, and a smaller but also significant decrease in numbers of Firmicutes, when comparing before and after intervention with apple juice.